Angel Food Cake & Raspberries
Classic fluffy and light Angel Food Cake topped with juicy raspberries.
Yield
6 servingsPrep
20 minCook
60 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | each |
egg whites
|
*
|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
raspberries
fresh or frozen (thawed) |
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | each |
egg whites
|
*
|
| 355 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
cream of tartar
|
|
| 0.6 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
raspberries
fresh or frozen (thawed) |
|
| 3E+1 | ml |
sugar
|
|
Directions
Mix the raspberries and two (or more to taste) tablespoons sugar in a bowl and allow to macerate in the refrigerator. The sugar will help draw some juice out of the raspberries.
Sift the dry ingredients together 4 times.
Beat the egg whites until dry and stiff peaks are formed.
Fold dry ingredients into eggs, two tablespoons at a time. Fold gently to maintain as much volume in the batter as possible.
Add flavoring and bake at 350℉ (180℃) F for 40 to 45 minutes.
This cake should be baked in an ungreased angel food pan.
Once baking is complete turn the pan over onto a funnel and allow to cool completely.
Serve slices topped with the raspberries prepared earlier.
Truly food for the angels.
